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Bea Trent

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This was a hit. When I read the previous review, I was worried that about whether or not to add water, so I went without it and it was perfect. No water necessary. This is easy and really yummy. I think making the frosting with cream cheese is good, but an extra step. Next time, I'll try a form of prepackaged cream cheese icing and see how it works. I think I'm going to go have leftovers for breakfast now. YUM!

I baked this dish in a 9 inch pie plate, which I had coated heavily with butter and the result was great. I increased the cooking time just a tad, so that it was evenly brown on top. The flavor of this dessert is so good! It's messy when served, so in that way, it's like a cobbler. Don't expect it to be neatly sliced. Just dallop it out and go for it! A great way to use extra apples.

I goofed and bought the wrong cheddar, yellow, not white, but it didn't matter. This was so darn good (and easy)! My husband held the title of CHAMPION MAC AND CHEESE MAKER, but guess who just stole the crown? Yum! Tomatoes really make this special. I like that this rec. uses real chesse, not Velveeta. I would be proud to serve this to my guests!

Try This! Use 3 heaping tablespoons of mayo, 1 heaping tablespoon of mustard (any type), omit onion, maybe add pickle, and save paprika for sprinkling on the sandwich when serving. I like it served on toast. Not a bad recipe when modified a little. I was so glad to find a ratio of eggs to other ingredients here. It sure beats just trying to work magic at the kitchen counter!

OH MY GOODNESS! This rec. is easy to make and impressed those who sampled it! YUM! I preapred it for the first time this morning, and though I typically burn anything I bake/cook in muffin pans, these puffs cooked to perfection! I forgot to include the butter, but they still came out really nice -- an I suppose we saved ourselves needless calories and fat! :) The extra puffs are in my freezer ... I 'll have to let you know if they thawed/microwaved well as leftovers.
Try this; you'll love it! And think of all the modifications you can make to it!

I baked the meatballs in my oven for 30 minutes (325 degress) before adding them to the sauce. Then, I put the sauce and meatballs in my crockpot and cooked it all night, instead of on the stove because I couldn't watch it -- safer for me to use the crockpot! Anyway, this suace is SO good and the meatballs are fabulous! I must add: I don't traditionally like meatballs, but my 18 mo. old son does. Now I do too! This recipe is so easy and really impressive!

I used two chicken breasts I had cooked in crockpot the day before and leftovers from a previous Mexican meal to make this dish. My husband loved it! I reduced the ingredient measurements to 1/3 the recommended and made a dish that fed us very well for two days. Easy. Plus, you may already have many of these ingredients at home! I can't wait to share it with everybody I know! YUM!